Main course

Tempura

Sweet potato, eggplant, and shrimp tempura in an icy minimally mixed batter, fried in batches under controlled temperature.

What you’ll need

• shrimp: 500 g
• sweet potato: 300 g
• eggplant: 250 g
• flour: 250 g
• egg: 1 pc
• ice-cold water: 350 ml
• vegetable oil: 1200 ml
• salt: 6 g

How to make it

1. Peel the shrimp while leaving the tails, remove the vein and water from the tail tip. Make 3-4 shallow cuts on the underside, straighten gently, and dry thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.